| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
China, Ham/pork, Archived |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork Ribs |
| 2 |
qt |
Water |
| 2 |
tb |
Salty black beans |
| 2 |
tb |
Oil |
| 1 |
|
Garlic cloves; crushed |
| 1 |
|
Scallions; chopped |
| 2 1/2 |
c |
Chicken stock |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Thin soy sauce |
| 1 |
tb |
Oyster sauce |
| 2 |
tb |
Cornstarch |
| 4 |
tb |
Cold water |
INSTRUCTIONS
1. Have the butcher cut the spareribs into strips 1 1/2" wide and you cut
the bones apart and trim off the fat.
2. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes;
drain well.
3. Wash black beans thoroughly two times; drain, and then crush beans with
the handle of your cleaver or chop very fine with a sharp knife.
4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes.
5. Add black bean mixture and all remaining ingredients except the
cornstarch and 4 tablespoons cold water. Bring to a fast boil and then turn
to medium heat, cover, and cook for 40 minutes.
6. Make a thickening with cornstarch and 4 tablespoons cold water and add
to the sparerib mixture. Bring to a boil again, and serve.
NOTE: Pork spareribs with black bean sauce will still taste delicious the
second or third day. Reheat for 7 minutes before serving. Serve over rice
as a plate dinner, accompanied by a condiment prepared with Chinese Hot
Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t. cold water.
SOURCE: Chopsticks, Clever and Wok.
Recipe courtesy of: Catherine Vanicek, 11 Feb 93 19:20:00
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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